Description
Simple breakfast tostadas with shredded salsa chicken and the best cream jalapeño sauce!
Ingredients
for the chicken
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2 chicken breasts (about 1–1.5 lbs)
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1 (16 oz) jar of chunky salsa
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spices: paprika, chili powder, oregano, onion powder, garlic powder, red pepper flakes, sea salt, pepper
for the jalapeño cilantro sauce
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1/4 cup tahini
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1/4 cup water
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1 tbsp extra virgin olive oil
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1 jalapeño, stem and seeds removed (leave a some seeds for extra spice)
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1 small handful of fresh cilantro
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1 small handful fresh baby spinach
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juice of 1–2 limes
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1 large garlic clove
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sea salt, to taste
for the tostadas
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tortillas (grain free, corn, or whole wheat)
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cauliflower rice, about 1/3-1/2 cup per person
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baby spinach
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eggs
Instructions
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Start by making the chicken in a crockpot by seasoning each breast with all of the spices to give it a light coating. Place the breasts flat in the crockpot and dump jar of salsa over the chicken. Cook on low for 8 hours, then shred chicken with two forks. I like to do this overnight the night before serving, but it’s up to you! You’ll want to make sure to set an alarm; if you go much over 8 hours the salsa can burn. You could alternatively cook the chicken quickly in an Instantpot.
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For the jalapeño cilantro sauce, add all ingredients to the blender and blend on high until super smooth. start with 1 lime, taste and add more if you’d like. Adjust salt to personal preference.
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Make the cauliflower rice by sautéing in a pan with avocado oil, salt, and pepper.
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Set cauliflower rice aside, then cook the eggs in the same pan.
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Optional: torch the tortillas on the stove or toast in the oven. serve the tortillas layered with spinach, cauliflower rice, shredded chicken, an egg, and the jalapeño sauce.